Oh man, these are SO good! I’ve been playing around with attempting to bake with coconut flour for a few weeks now, and it’s been quite an adventure with my kids as the taste testers 😀 But… I think I have finally found some recipes for muffins that have us eating them nearly everyday for snacks or breakfast foods.
And the best part??? They are actually pretty good for you!! They have way less sugar, zero gluten, and are packed full of eggs and protein since coconut flour requires a lot more egg in order to bind like gluten does.
The FIRST thing that is really important when baking with coconut flour is that you HAVE to use parchment baking cups. Regular cupcake/muffin cups do not work at all, as the muffins stick way too much, and you’ll end up eating some of the paper LOL (not that we know personally or anything... 😉 ).
The SECOND major caution is that you must store these in an air-tight container in the fridge. They are so much more moist that they will mold faster if left out.
Also, you’ll notice that the recipes call for more eggs than normal, as well as weird combinations of oils and liquids to balance out the flour. Follow each recipe to a “T” because they have the correct amounts of liquid-oil-dry ingredients specifically because the coconut flour needs it to be exact.
On the other hand, I found that one of the best things about baking with coconut flour is that you can’t overstir a batter! How amazing is that!?! You can mix till your OCD-heart’s content and never worry about having rock hard baked goods 😀
Basic 12-Muffin Recipe
1/2 cup coconut flour (smash out clumps w/ a fork or sift)
1 tsp baking soda
2 tbs butter (melted) OR canola or coconut oil
1 tsp salt
1 tsp vanilla extract
30 drops liquid stevia (or 1/2 cup maple syrup) *2 tbs sugar is also fine
2 tbs milk (regular or coconut milk)
1 cup of chocolate chips (white and dark, or whatever you prefer) OR blueberries
Combine all wet ingredients in one bowl, then dry in another. Then slowly add the dry ingredients to the wet, completely mixing in all the coconut flour. Scoop into parchment cups and bake at 350’F for 15-20 minutes.
Notice that last point is basically whatever you want to add, 1 cup is about perfect. We made blueberries one week – and they tasted fantastic! And then this week I made a mixture of white + dark chocolate chip muffins and everyone in the family loved them.
How wonderful to eat something so decadent and not feel any guilt! I think the eggs making them so moist makes them feel like you’re eating a really rich treat!
And now for the other recipe I tried… CHOCOLATE Coconut Flour Muffins with White Chocolate Chips. Ooooo this one was heavenly!
Chocolate Coconut Flour Muffins (Makes 12) from here
- ½ cup coconut flour
- ¼ cup tapioca flour (or regular flour, I used regular)
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup cocoa powder
- 4 eggs
- ½ cup coconut oil melted
- ½ cup maple syrup
- 2 tsp vanilla extract
- 1-2 tbsp coconut milk if needed
- ½ cup dark chocolate chips (or white chocolate chips)
Mix the wet & dry ingredients separately, then add them in together like in the other recipe. Then just scoop them into parchment paper cups, pop them in the oven at 375’F for about 15-20 minutes.
The white chocolate chips made these just taste luxurious. So elegant and creamy – I am DEFINITELY making these again!
I’m eating one right now with my morning coffee 😀 Oh the joys of cooking and baking!